Traditional Caesar salad gets a nutrition and flavor boost with the addition of crisp asparagus and dark, leafy baby kale in this healthy recipe. Use arugula or mixed greens for the salad if baby kale isn't at your market.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Combine oil, egg yolk, lemon juice, garlic, anchovy to taste, salt and ground pepper in a food processor (preferably a mini food processor). Process until creamy. Add cheese and pulse to combine.

  • Toss asparagus and kale in a large bowl. Add the dressing and toss to coat. Season with a generous grinding of pepper.


When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition Facts

206 calories; protein 6.3g 13% DV; carbohydrates 9.2g 3% DV; exchange other carbs 0.5; dietary fiber 3.5g 14% DV; sugars 2.4g; fat 17.2g 26% DV; saturated fat 3.2g 16% DV; cholesterol 50.5mg 17% DV; vitamin a iu 4712.8IU 94% DV; vitamin c 53.8mg 90% DV; folate 215.2mcg 54% DV; calcium 128.8mg 13% DV; iron 1.7mg 9% DV; magnesium 34.3mg 12% DV; potassium 437.6mg 12% DV; sodium 288.4mg 12% DV; thiamin 0.2mg 22% DV.